What could be better than a roast chicken dinner, it is up there as one of the ultimate comfort foods specially in the colder months of the year.
- 1 Whole Chicken (roughly 800g)
- 200g Salad Potatoes
- 4 Large Carrots
- 100g Tenderstem Broccoli
- 100g Sugar snap Peas
Season the chicken and then roast in the oven at 200c for 30-40 minutes, until the skin is nicely crispy and the juices run clear. Once done take out, cover and leave to rest for about an hour, keep it warm by wrapping it in foil and covering with some tea towels.
For the veg put them on a baking tray and drizzle over some oil, give them a shake to make sure they’re well coated and season with some salt and pepper. Roast in the oven for 20-30 minutes, until the potatoes are golden and crispy.
For the green veg, either zap them in the microwave in a bowl of boiling water for 4 minutes or steam them; however you like to cook your green vegetables. Once its all done, chuck it on a plate and smother in gravy. I use the juices from the rested chicken, a chicken stock pot and some boiling water and bisto for my gravy, but you can make it if you like.